Influence of Food Emulsifiers on Pasting Temperature and Viscosity of Various Starches

作者：N. Krog · 发表于：Starch - Stärke · 年份：1973 · DOI：10.1002/star.19730250105 · 被引用次数：100 · 研究领域：Food composition and properties、Polysaccharides Composition and Applications、Proteins in Food Systems

Abstract The influence of monoglycerides (DGMS), stearoyl‐2‐lactylates (CSL, SSL), and diacetylated tartaric acid esters of monoglycerides (DATE) on amylograph curves of various starches has been investigated. DGMS gave the greatest increase in pasting temperature of wheat and tapioca starch, followed by SSL, CSL and DATE. The pasting temperature of corn and potato starch was less affected by these emulsifiers. Peak viscosity of wheat starch in distilled water was increased by all emulsifiers, and was decreased in tapioca and potato starch. Both pasting temperature and peak viscosity were strongly influenced by variations in pH, and were to some extent also dependent on ion concentration. In hard tap water the peak viscosity was slightly decreased by the anionic emulsifiers (SSL > CSL > DATE), due to the presence of Ca++ and Mg++ ions, while DGMS gave a higher peak viscosity than in distilled water. DATE seems to be more sensitive to variations in pH or ion concentration than the other emulsifiers.